“`html
If you have ever wanted to bring the magic of Middle Eastern street food right into your own backyard, this Grilled Chicken Shawarma Recipe is exactly what you need. Tender, juicy chicken thighs marinated in a vibrant mix of spices and yogurt then grilled to perfection create an irresistible combination of flavor, aroma, and texture that’s simply unforgettable. Every bite transports you to lively markets filled with fragrant spices and warm hospitality. Whether you’re making a quick weeknight dinner or impressing friends at a weekend barbecue, this recipe delivers authentic taste with minimal fuss.
Ingredients You’ll Need
The secret to an amazing grilled chicken shawarma lies in its simple yet powerful ingredients. Each one adds a unique layer — from the earthiness of cumin and turmeric to the subtle warmth of cinnamon and cayenne, not to mention the creamy tang from yogurt and lemon juice that tenderizes and brightens the poultry beautifully.
- 3 pounds boneless skinless chicken thighs: Ideal for staying juicy and absorbing all the delicious marinade flavors.
- 1 teaspoon cumin: Adds a warm, nutty depth that defines classic shawarma.
- 1 teaspoon ground turmeric: Brings a vibrant golden hue and subtle earthiness.
- 1/2 teaspoon ground ginger: Offers a fragrant and mildly spicy kick.
- 1/2 teaspoon ground cinnamon: Introduces a gentle sweetness that balances the spices.
- Dash of cayenne pepper: For just a touch of heat to keep things exciting.
- 1/2 teaspoon salt: Crucial for enhancing all those wonderful flavors.
- 1/4 teaspoon black pepper: Adds sharpness and enhances the spice blend.
- 1 teaspoon minced garlic: A punch of pungent, savory aroma.
- 1 tablespoon olive oil: Helps the marinade cling to the chicken and adds richness.
- 1 tablespoon lemon juice: Brightens the whole dish and tenderizes the meat perfectly.
- 2 tablespoons plain yogurt: Provides creamy tang and aids in making the chicken tender and juicy.
How to Make Grilled Chicken Shawarma Recipe
Step 1: Prepare the Marinade
Begin by combining the cumin, turmeric, ginger, cinnamon, cayenne, salt, black pepper, minced garlic, olive oil, lemon juice, and plain yogurt in a large bowl or a ziplock bag. Give everything a good mix until the marinade is perfectly blended. Then add your chicken thighs, making sure each piece gets generously coated in the flavorful mixture. Cover and let it rest in the fridge for at least one hour; overnight marinating will give you even more intense flavors that penetrate the meat deeply.
Step 2: Preheat the Grill
When you’re ready to cook, get your grill heating to medium-high. This temperature is just right for creating those gorgeous charred edges while sealing in all the juices inside. A properly heated grill is key to achieving that authentic shawarma char and smoky note.
Step 3: Grill the Chicken
Remove the chicken from its marinade, letting the excess drip off so the grill doesn’t flare up. Place the thighs over direct heat and grill for about 5 to 6 minutes on each side. You want the chicken fully cooked through but still juicy and tender in the middle. Keep an eye on it so you get that perfect balance between a nice crust and melt-in-your-mouth tenderness.
Step 4: Rest and Slice
Once grilled, let your chicken rest for 3 to 5 minutes. This resting period allows the juices to redistribute within the meat, resulting in every bite being moist and flavorful. Then slice it thinly or in strips, perfect for piling into pita bread or alongside your favorite sides.
How to Serve Grilled Chicken Shawarma Recipe
Garnishes
Garnishes can turn a simple dish into a celebration on your plate. Fresh lettuce, ripe cherry tomatoes, thinly sliced red onion, briny kalamata olives, and crumbled feta cheese bring colorful contrast and textural variety that complement the savory chicken beautifully. A dollop of cool tzatziki sauce adds refreshing creaminess and balances the spice perfectly.
Side Dishes
For side dishes, traditional options like warm pita bread or flatbreads are fantastic for scooping up all those delicious juices. You can also serve with a crisp cucumber salad, simple rice pilaf, or roasted vegetables to keep the meal balanced and satisfying.
Creative Ways to Present
Try building a shawarma bowl packed with grilled chicken, fluffy couscous or quinoa, plenty of fresh herbs like parsley and mint, and a drizzle of garlicky tahini sauce. Or wrap your grilled chicken shawarma recipe contents into a warm flatbread burrito style — it’s perfect for picnics, lunchboxes, or casual feasts with friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled chicken in an airtight container in the refrigerator. It will keep well for up to 3 days while maintaining its flavor and juiciness.
Freezing
The grilled chicken also freezes beautifully. Place slices in a freezer-safe bag or container, making sure to press out as much air as possible. Frozen cooked chicken shawarma can last up to 2 months for quick, flavorful meals anytime you want.
Reheating
When reheating, gently warm your chicken on the stovetop or in the oven to prevent drying out. A splash of water or sauce can help keep the meat moist. Avoid the microwave if you want to keep the best texture possible.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts are leaner but can dry out more quickly, so marinate thoroughly and keep an eye on grilling time for best results.
Do I need a grill to make this recipe?
You can use a grill pan or broiler if you don’t have access to an outdoor grill. Just ensure high heat and direct cooking to mimic that charred shawarma effect.
How long can I marinate the chicken?
The chicken tastes great after just one hour, but marinating overnight really deepens the flavors and tenderizes the meat more.
Is the yogurt necessary in the marinade?
Yes, the yogurt helps tenderize the chicken and adds a mild tang that balances the spices wonderfully. Substitutes can affect texture and flavor.
What can I serve as vegetarian sides with this dish?
Try grilled vegetables like eggplant or zucchini, a fresh tabbouleh salad, or hummus with pita for a well-rounded vegetarian-friendly spread to complement the chicken.
Final Thoughts
There is something truly special about this Grilled Chicken Shawarma Recipe that makes you want to cook it again and again. The harmony of spices, tender chicken, and smoky char brings rich, authentic flavors to your table with ease. Once you try this recipe, you’ll have a new favorite dish that effortlessly impresses and satisfies every time. So fire up your grill and let this shawarma adventure begin!
“`
Print
Grilled Chicken Shawarma Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 20 minutes (including marination)
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Description
This Grilled Chicken Shawarma recipe features tender, marinated boneless skinless chicken thighs infused with warm spices like cumin, turmeric, and cinnamon. After marinating, the chicken is grilled to perfection, capturing the authentic Middle Eastern flavors with a juicy and smoky finish. Ideal for a quick weeknight dinner or entertaining guests, it pairs wonderfully with pita bread and fresh salad toppings.
Ingredients
Marinade and Chicken
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Dash of cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
- Optional garnishes: pita bread, tzatziki sauce, lettuce, cherry tomatoes, red onion, kalamata olives, feta cheese
Instructions
- Prepare the Marinade: In a large bowl or ziplock bag, combine cumin, turmeric, ground ginger, cinnamon, cayenne pepper, salt, black pepper, minced garlic, olive oil, lemon juice, and plain yogurt. Mix thoroughly to blend all spices and liquids into a uniform marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or seal the bag, then refrigerate for at least 1 hour, or for optimal flavor, marinate overnight.
- Preheat the Grill: When ready to cook, heat your grill to medium-high heat, approximately 375°F to 450°F, ensuring it is clean and oiled to prevent sticking.
- Grill the Chicken: Remove the chicken thighs from the marinade, letting excess drip off. Place them on the direct heat grate and grill for about 5 to 6 minutes on each side until cooked through and juices run clear, achieving a nice char on the outside.
- Rest and Slice the Chicken: Once cooked, transfer the chicken to a plate and let it rest for 3 to 5 minutes. This helps the juices redistribute for a juicy finish. Slice the chicken thinly against the grain.
- Serve: Serve immediately with warm pita bread, homemade or store-bought tzatziki sauce, and your choice of fresh toppings like lettuce, cherry tomatoes, red onions, kalamata olives, and crumbled feta cheese for a complete shawarma experience.
Notes
- Marinate the chicken for at least 1 hour, but overnight marination enhances the flavor and tenderness.
- Use boneless skinless chicken thighs for the best balance of flavor and juiciness.
- If you don’t have a grill, you can pan-sear the chicken on medium-high heat in a skillet, finishing in the oven.
- For a dairy-free option, omit the yogurt and replace with lemon juice and olive oil marinade only.
- Adjust cayenne pepper to your preferred spice level.
- Leftover grilled chicken shawarma can be stored in an airtight container in the fridge for up to 3 days.
